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Baked Indian Style Potato Curry

Welcome to the 1st day of April Baking Mania :-) As I mentioned about this challenge yesterday, it’s a month long blogging marathon with the theme “Fire up the oven”. The first recipe is going to be the Baked Indian Style Potato Curry.

I want to stay on my comfort zone for the first day. So starting with one of my favorite recipe, potato curry. Potatoes – you can prepare many baked recipes with this versatile vegetable. Potato wedges, roasted potatoes with rosemary, baked fries and what not? When I tried potato wedges, I thought why can’t I do Indian style potato curry and tried it right away and it was big hit. When you are in a hurry or when you want to relax but still looking for easy homemade recipes, this is the best bet. So here is the recipe. I used red potatoes but you can go for any variety.

Ingredients:

Red potatoes – 6-7

Red chilly powder – 1 tsp

Fennel powder – 1/2 tsp

Salt – 1.5 tsps

Rice flour – 2 tsps (optional)

Turmeric powder – 1/2 tsp

Hing – 1/2 tsp

Oil – 1 tsp + 1 tsp + for spraying

Mustard seeds – 1 tsp

Curry leaves – 1 strand

Steps:

Pre heat the oven at 375 degree F, meanwhile we can do the prep work.

Wash the potatoes and chop them finely.

Drain the water and add the 1 tsp of oil, red chilly power, turmeric powder, fennel powder, hing and salt.

Mix well and make sure the dry powders are coated well. Add rice flour too if you want it more crispy. But its completely optional.

Now take a cookie tray and wrap it with aluminum foil or parchment paper and drizzle some oil.

Spread the potato curry and bake for 40 minutes.

Mix them and toss them once at around 20 minutes.

Thats it potato curry is ready.

Now do the tadka separately by heating 1 tsp of oil and when the oil is hot add mustard seeds and curry leaves. As they start to splutter add it to the curry.

Notes:

Any potato varieties can be used for this curry.

Adjust the salt and spices as per your preference.

Drain the water and pat the chopped potatoes dry. If there is more water, make sure you bake for few more minutes.

Adjust the salt and spices as per your preference.

Baked Indian Style Potato Curry

Indian style potato roast prepared in a conventional oven. Baked potato curry a perfect side for rice recipes.

Instructions

Drain the water and add the 1 tsp of oil, red chilly power, turmeric powder, fennel powder, hing and salt.

Mix well and make sure the dry powders are coated well. Add rice flour too if you want it more crispy. But its completely optional.

Now take a cookie tray and wrap it with aluminum foil or parchment paper and drizzle some oil.

Spread the potato curry and bake for 40 minutes.

Mix them and toss them once at around 20 minutes.

Thats it potato curry is ready.

Now do the tadka separately by heating 1 tsp of oil and when the oil is hot add mustard seeds and curry leaves. As they start to splutter add it to the curry.

Notes

Any potato varieties can be used for this curry.Adjust the salt and spices as per your preference.Drain the water and pat the chopped potatoes dry. If there is more water, make sure you bake for few more minutes.Adjust the salt and spices as per your preference.